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Sorrel borscht cold

Cold Sorrel Borscht

A tasty cold soup that's especially good in hot weather! I don't know about you, but I absolutely love sorrel, so whenever I get the chance I never pass up making something tasty with it. Usually that's either a soup or filled hand pies. If you already have a recipe for sorrel soup, take note of this cold sorrel borscht as well. The two make a great pair: one is meant to be eaten hot, the other cold (a bit of variety, at least). This is Russian home cooking at its finest.

Milada

Recipe author

Composition / ingredients

Servings:

Potatoes (preferably fresh)

Sorrel

400

Eggs

Milk

Sour cream

Cucumbers (fresh)

Green onion

Dill

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 20 % 3 g

Carbohydrates 60 % 9 g

75 kcal

GI: 100 / 0 / 0

Cooking method

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So, set a pot of water on the stove, drop in the diced potatoes, and add salt. Pick over the sorrel, wash it well, and cut it into strips about half an inch (1–1.5 cm) wide. When the potatoes are done, add the sorrel to the pot and boil for about five minutes. While that cooks, crack one raw egg and beat it with salt, milk, and a teaspoon of the potato cooking liquid. Pour it into the borscht in a thin stream, "breaking up" the stream in the liquid with a fork. Take the pot off the stove and let it cool. Finely chop the green onion, parsley, and dill, salt them, put them in a mortar, and crush them with a pestle. Cut the hard-boiled eggs into small cubes, and do the same with the peeled fresh cucumbers. Combine the crushed herbs, eggs, and cucumbers and add sour cream — you'll get something like a salad. Put two tablespoons of this salad into a bowl and pour the chilled sorrel borscht over it.